Ingredients
- 4 pieces of flatbread
- 1/4 cup of basil pesto
- 1/2 cup of cherry tomatoes, quartered
- 1/2 cup of mozzarella cheese, shredded
- Fresh basil leaves, for garnish
- Olive oil, for drizzling
Directions
- Preheat the oven to 375°F/190°C.
- Lay the flatbreads on a baking sheet lined with parchment paper.
- Spread each flatbread with the pesto, leaving a small border.
- Sprinkle the tomatoes and cheese over the pesto.
- Bake for 15-20 minutes, or until the flatbread is crispy and the cheese is melted.
- Garnish with fresh basil leaves and a light drizzle of olive oil.
- Serve and enjoy!
Interesting Facts
- This pizza is a great way to use up leftover pesto.
- The flatbreads can be replaced with naan or pita bread.
- This dish is great served with a side salad or soup.
